How To make Bodacious Chili
2 lb Boneless beef chuck roast
Cut into 1" inch cubes 2 lg Onions; chopped
3 Celery
Sliced into 1-inch pieces 1 lg Green pepper; coarsely
-chopped 1 lg Sweet red pepper; coarsely
-chopped 1 c Sliced fresh mushrooms
2 Jalapeno peppers
; seeded and chopped 4 cl Garlic; minced
3 tb Olive oil
2 tb Cocoa
2 tb Chili powder
1 ts Ground cumin
1 ts Dried oregano
1 ts Paprika
1 ts Ground turmeric
1/2 ts Salt
1/2 ts Ground cardamom
1/4 ts Pepper
1 tb Molasses
1/2 c Burgundy or other dry red
-wine 2 cn Kidney beans, drained; 16
-oz each 1 cn Chick peas (garbanzo beans)
; 16 oz each Spicy sour cream topping ; * see note Shredded cheddar cheese Recipe by: DOROTHY CROSS (TMPJ72B) Cook first 8 ingredients in olive oil in a large Dutch oven over medium-high heat, stirring constantly, until meat browns. Drain and return meat mixture to Dutch oven. Stir in cocoa and next 13 ingredients. Bring mixture to a boil; cover, reduce heat, and simmer 1-1/2 hours, stirring occasionally. Serve with Spicy Sour Cream Topping and shredded cheese. Yield 12 cups. * SPICY SOUR CREAM TOPPING: 1 (8 oz.) carton sour cream, 1/3 cup commercial salsa, 2 tb mayonnaise, 1 tsp chili
powder, 1/2 tsp onion powder, 1/2 spt curry powder, Dash of ground red pepper, 1 tb lemon juice, 1 tsp Dijon mustard. Combine all ingredients; chill. Serve with chili. Yield 1-2/3 cups.
Source Southern Living Magazine - January, 1995 DOTTIE, in Irvine, CA
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Marshall's Bodacious BBQ Catering
Marshall's Bodacious BBQ Catering, Tri-Tip, Chicken, Hot and Mild Sausage, Green Salad, Potato Salad, Chili with beans, Garlic Bread
Mike's Chili Tavern
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Chili Fries & One Minute Salsa! | WEIGHT LOSS WEDNESDAY - Episode: 96
5 DELICIOUS DINNER RECIPES to support your weight loss:
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Today I show you two very quick and easy healthy vegetable based recipes from my book The Secrets To Ultimate Weight Loss. You will find the Chili Fries on page 125 and the One Minute Salsa on page 228. If you are interested in acquiring the cool tool I used to make the salsa you can contact Kurt Koehler (AKA Aunt Cassie) on Facebook and tell him/her chef Aj sent you. :)
It's really fund if you have a crinkle cutter to make the fries if you buy a whole jicama and cut it yourself. I'm lazy so I buy it ore0cut which is a bit more costly.
Thank you for watching. If you would like to receive me e-0mails and have some recipes sent to you please sing up at EatUnprocessed.com.
You can have BOTH the health and the body that you so richly deserve!
Love & Kale,
Chef AJ
You've never had beans this good - Homemade Barbeque Beans recipe
This is the best barbecue beans recipe you will come across. We've been making these barbeque beans for several years for family events and summer dinner parties when we're grilling or smoking. They are big on flavor with a little kick on the finish and are oh so tender. They are a great side for breakfast as well, pairing with eggs, toast, hash browns or the like. Give this one a try today, you won't be disappointed.
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Ingredients:
1 lb. Dry Pinto Beans
1/4 - 1/2 Yellow Onion (depending on size)
3 Tbls Chili Powder
1 - 1 1/2 Tbls Kosher Salt (1 Tbls or less if not Kosher)
1 Tbls Fresh Ground Black Pepper
1 Tbls Smoked Paprika
1 Tbls Onion Powder
1 Tbls Garlic Powder
1 Tsp Cumin
1/2 Tsp Chipotle Chili Powder
1/2 lb. Bacon
Directions:
1. Wash the beans checking for pebbles
2. Dice the onion
3. Combine the spices in a small bowl and mix
4. Add the beans, onion and spice mixture to a medium stock pot or dutch oven and fill with water until it covers the beans by 1 1/2 inches
5. Chop and cook the bacon and add it to the beans
6. Adjust the water level back to 1 1/2 inches over the beans.
7. Over Medium - medium high heat, bring the beans to a rolling simmer or boil, then turn the heat to low and cook covered for 1 hour.
8. Remove the lid and stir the beans and continue cooking for an additional hour; stirring every 15 mins or so.
9. Check the beans for tenderness and continue cooking for an additional 1-2 hours as needed to reach desired result; adding more water as needed.
**Notes**
These can also be done in a crockpot or slow cooker. Use the above directions but cook on low in a crockpot for 6 hours and then remove the lid and cook an additional 2 hours.
These are even better the next day and make great leftovers.
We typically make a double batch and freeze some in quart freezer bags; perfect size for 2 servings.
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